Seafood Spaghetti

2013 is my year of challenges and I have to admit I have never cooked seafood other than prawns and fish before. So today I bring you a simple super supper of seafood spaghetti that's so scrumptious I was licking my plate clean!!

There's no reason for you to be afraid of working with seafood. Just be sure to check with the fishmonger (be it at Billingsgate or Tesco's) that the produce is fresh. You should aim to eat them the same day as purchase, but they can happily wait for you in the freezer for a few days.

I'm sure you'll be blown away by the freshness of the flavours, it feels like you're away on summer holiday sat in a nice little restaurant along the marina with some nice tanned eye candy waiter to distract you......

I kept it simple with the leeks as it really doesn't need much else to enhance the natural flavours, you could make it with a glass of white wine if you prefer, or save that treat for yourself... Thanks to Rosie for inspiration.

Serves 2

Ingredients

- 200g Spaghetti

- 500g Fresh mussels

- 1 Leek (sliced)

- 2 Garlic cloves (crushed & diced)

- 1 Veg stock cube

- Olive oil

- S&P

Boil a pan of water, add the spaghetti and a large pinch of salt.

Thoroughly wash the mussels and remove the beard, I found this advice super helpful.

By now the water should be boiling, so pop in the spaghetti.

Heat a large pan on medium and add a large glug of olive oil. While it heats up slice up the leek and garlic.

Add the garlic, and once it starts to brown add the leek, mussels and a large mug of water. Crumble up the stock cube over the top. Toss well and cover the pan.

When pasta is cooked, drain and return to pan, drizzling with some olive oil to keep moist. Keep checking on the mussels. (Add more water if its run out of steam!) Once the mussels have all popped open, they are ready to eat. Shake the pan well to ensure even spread of flavours :)

Remove mussel pan from heat and stir in the spaghetti. Stir well to get the spaghetti mixed in with all those gorgeous juices :)

Serve up in deep plates for the juices and marvel at your simple super supper :)

It's a perfect meal to impress and it takes such little effort. How about trying it with some other spring vegetables?